Prep 15minute(s)
Ready In 20minute(s)
Serves 4
Ingredients
- 250g PHILADELPHIA Block Cream Cheese
- 50g dark chocolate, roughly chopped
- Half cup dried apricots, roughly chopped
- One third of a cup roasted hazelnuts, roughly chopped
- One third of a cup raisins, roughly chopped
- 2 Tbsp brown sugar
- 8 sheets filo pastry
- Olive oil cooking spray
- 20g butter, melted
- 2 oranges
- 1 cup caster sugar
Instructions
- Preheat oven to 200°C. Line an oven tray with baking paper. Combine PHILLY, chocolate, apricot, nuts, raisins and brown sugar in a bowl. Lay a sheet of filo on a flat surface. Spray with oil and top with 1 sheet of filo. Fold pastry in half, short edge to short edge. Spoon a quarter of PHILLY mixture along 1 long edge, leaving a 7cm border on each side. Roll pastry over once, fold sides over filling and continue to roll. Put roll on prepared tray. Make rolls with remaining pastry and PHILLY mixture.
- Brush rolls with melted butter. Bake for 20 minutes or until golden brown and crisp. Cut filo rolls into 2-3cm thick slices. Put on a platter and serve with orange syrup.
- To make syrup: Use a zester to shred rind from oranges, then juice. Put three quarters of a cup juice, rind and caster sugar in a saucepan. Stir over a medium-low heat until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 2 minutes. Cool.
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